Recipe from Mary Attea
Adapted by Nikita Richardson
Published Dec. 5, 2023
- Total Time
- 40 minutes
- Prep Time
- 25 minutes
- Cook Time
- 15 minutes
- Rating
- 4(89)
- Notes
- Read community notes
When it comes to wintertime eating, you can count on two things: chicories in abundance and the best citrus of the year. At the cozy Manhattan restaurant Raf’s, executive chef Mary Attea makes the most of both with this tardivo salad, which delivers the style and ingenuity of a restaurant-level dish to any home cook. Tardivo is a top choice for its delicate flavor and dazzling appearance, but endive is a suitable substitute, playing equally well with the fragrant schmear of puréed Sicilian pistachios. The creamy purée acts as the foundation for a bright combination of supremed citrus, sharp fennel and thinly sliced red onion. The dish is mellowed out with good-quality Italian olive oil and fresh lemon juice, and topped with salty slivers of ricotta salata. Serve as an impressive starter at your next dinner party or impress yourself on a weeknight. Either way, you’ve got a hit on your hands. —Nikita Richardson
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Ingredients
Yield:4 servings
- 1cup shelled raw, unsalted pistachios (preferably Sicilian), plus ½ cup chopped
- Kosher salt (such as Diamond Crystal)
- 2heads tardivo (or red or white endive, or radicchio; see Tip), leaves separated
- 1cup thinly shaved or sliced fennel bulb, plus ¼ cup torn fennel fronds
- ¼cup thinly shaved or sliced red onion
- ½cup orange segments (preferably a mix of Cara Cara and blood orange); see Tip
- 3tablespoons extra-virgin olive oil (preferably Italian), plus more to taste
- 2tablespoons fresh lemon juice, plus more to taste
- 1cup shaved ricotta salata
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
381 calories; 31 grams fat; 7 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 6 grams polyunsaturated fat; 19 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 12 grams protein; 438 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Prepare the pistachio purée: Using a food processor or blender (preferably a high-power blender), purée 1 cup pistachios with 1 cup water and 2 teaspoons salt until smooth and creamy, scraping the sides as needed. Add a little more water if needed to thin more. (The recipe creates more purée than you’ll need for this salad. Leftovers will keep, covered and refrigerated, up to one week. Dollop it on Greek yogurt, or combine with herbs for a speedy pasta sauce.)
Step
2
To a separate bowl, add the tardivo, shaved fennel, fennel fronds, red onion and orange. Dress with 3 tablespoons olive oil and 2 tablespoons lemon juice; season with salt. Gently toss to combine, then season to taste with additional lemon juice, olive oil and salt.
Step
3
Add 2 tablespoons of pistachio purée to each dinner plate and spread it using the back of a spoon. Divide salad evenly on top, piling it high. Garnish with chopped pistachios and ricotta salata.
Tips
- Primarily available in the wintertime, tardivo is stunning and serpentine, but mild in flavor, with a delicate crunch. Whole red or white endive leaves are a great substitute, or even radicchio, especially milder Castelfranco. If swapping in more bitter greens, increase the citrus to tame their bolder flavor.
- You could cut your oranges into delicate segments (video tutorial here) or take the easier route by peeling the citrus then cutting the peeled fruit crosswise into rounds.
Ratings
4
out of 5
89
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Cooking Notes
Joe NOTL
What is the weight or volume of the tardivo for his recipe?
marilyn
Did not have tardivo, used endive and radicchio. Red onion was too much for me, would cut it by half next time. Could not find ricotta salata but Queso fresco worked as a sub
Lisa
Really enjoyed the salad. Thought the pistachio puree was delicious and added a beautiful, subtle depth. Used feta and grilled some chicken thighs for a protein. The lemon/olive oil dressing was too intense for my preference. Next time would increase the olive oil to 1/2 C and add 1/4 C rice wine vinegar to the 2T of lemon juice.
Vika
I found this salad to be totally boring, after all that work unshelling pistachios! And this with luxurious dollops of regular ricotta on it, too! Not worth the effort.
Joe NOTL
What is the weight or volume of the tardivo for his recipe?
Jul
Yes, Really good question.
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